Use a spiraliser to make carrot and courgette (zucchini) spirals. Cook the noodles according to the packet instructions, then rinse in cold water and drain well. Place in a bowl with the carrot and courgette (zucchini) spirals and mix well. Mix in the remaining vegetables, pomegranate seeds and 2 teaspoons of the sesame oil.
Just before serving, heat the remaining sesame oil in a frying pan. Add the tofu and cook for 2 minutes, until brown on all sides. Add the tamari, toss to coat and glaze the tofu, and cook for 2 minutes. Thread onto 2 wooden skewers, layering the tofu cubes with whole coriander (cilantro) leaves and sushi ginger.
To make the dressing, whizz all the ingredients in a blender until thick and smooth.
To serve, add the dressing to the noodles and toss gently to coat. Arrange a heap of salad on each plate and scatter with roasted cashews and pomegranate seeds, then sit a tofu skewer at one side.